Yield
25 cupcakes
Prep Time
1 Hr
Cook Time
15 min
Ingredients
Cupcakes
| 200g | Blue Key Self-Raising Flour, sifted |
| 8 | Eggs (Grade B) |
| 170g | Caster sugar |
| 1 tsp | Salt |
| 15g | Ovalette |
| ¼ tsp | Star Brand Vanilla Flavour |
| 100ml | Lemon juice |
| 5g | Lemon zest |
| 90ml | Seri Murni Pure Vegetable Cooking Oil |
Lemon Curd
| 100g | Caster sugar |
| 20g | Corn starch |
| 30g | Unsalted butter, at room temperature |
| ¼ tsp | Salt |
| ¼ tsp | Star Brand Egg Yellow Colour |
| 120ml | Lemon juice |
| 10g | Lemon zest |
| 240ml | Meadow Fresh Pure Milk Full Cream |
Method
- Preheat oven to 210°C (top) and 190°C (bottom)
- Whisk egg, sugar, salt, ovalette and vanilla flavour using medium speed for 3 minutes.
- Fold in flour and whisk for another 3 minutes until the batter is lighter in color.
- Add in lemon juice and lemon zest and mix for another 2 minutes.
- Using low speed, blend in cooking oil until just combined.
- Scoop into the muffin tray lined with cupcake liner. Fill the batter only ¾ of the cupcake liner. Tap the muffin tray to remove the air.
- Bake for 12 to 15 minutes.
- Once baked, quickly remove the cupcake from the tray and let it cool down on a wired rack.
- For lemon curd, mix all the ingredients in the sauce pot.
- Using low heat, keep stirring the sauce until the sauce thicken.
- Chill the curd for at least 4 hours and decorate the cupcakes.